Roasted Parsnip, Garlic and Haricot Bean Soup with Sage

Recipe courtesy of Psychologies Magazine and taken from Soup Broth Bread by Rachel Allen of Ballymaloe Cookery School.

Serves : 6

This is a supremely smooth and silky soup, topped with deliciously crisp fried sage leaves. The garlic cloves, when roasted in their skins, deliver a sweet but rounded depth of flavour. This is the perfect soup for a cold and blustery day.

Ingredients :

3 medium or 2 large parsnips, peeled and cut into 2cm chunks
1 large onion, peeled and cut into 2cm chunks
6 very large, whole unpeeled garlic cloves
2 tbsp extra virgin olive oil
Salt and freshly ground pepper
1 x 400g tin haricot beans
1 litre vegetable or chicken stock
1 tbsp chopped sage

To serve :

2 tbsp extra virgin olive oil
Handful sage leaves

Method :

  1. Preheat the oven to 200oC, 180oC fan, gas mark 6. Place the parsnip and onion chunks in a roasting tray with the whole unpeeled cloves of garlic. Drizzle over the olive oil and toss the vegetables, seasoning with salt and pepper. Spread them out to cover the base of the roasting tray and place in the preheated oven for 35-45 minutes, until the vegetables are tender and a little golden around the edges.
  2. Drain the tin of beans and tip all but a generous tablespoon of beans into the vegetables. Return to the oven for 5 minutes more.
  3. Take the tray out of the oven and tip the beans and vegetables and any juices into a saucepan with the hot stock. Add the chopped sage and blend until smooth. Season to taste.
  4. To serve, pour the hot soup into warm bowls. Put the olive oil into a small frying pan and allow to get hot. Add the sage leaves and fry for 10-15 seconds, until they turn a couple of shades darker and become fragrant. Spoon the sage-flavoured oil and the crispy sage leaves over the soup with the reserved beans, and enjoy.

Cauliflower, Cashew and Coriander Soup

Recipe courtesy of Psychologies Magazine and taken from Soup Broth Bread by Rachel Allen of Ballymaloe Cookery School.

Soul food – A humble bowl of soup is always a comfort, whether nursing a cold or a broken heart.

Serves : 6

This smooth and creamy golden bowl of goodness gets its silky texture from cashew nuts and its soothing anti-inflammatory qualities from the yellow turmeric. Serve on its own, or with toasted cashews scattered over the top.

Ingredients :

1 cauliflower head
3 tbsp extra virgin olive oil
1 large onion, chopped
4 large garlic cloves, chopped
100g cashews
1 tbsp ground turmeric
1/2 tsp freshly ground black pepper
A few good pinches salt
1.1 litre vegetable or chicken stock
2 tbsp lemon juice
4 tbsp chopped coriander (leaves and fine stalks)

To serve :

20g cashews

Method :

  1. First, prepare the cauliflower. Remove and discard the outer green leaves, reserving any smaller ones close to the cauliflower, and cut off and discard the base of the stem. Cut the cauliflower into slices, then chop it all: florets, stalks and any remaining leaves.
  2. Place the olive oil in a saucepan over a medium heat and add the cauliflower, the chopped onion and garlic, the cashews and the turmeric. Season with the pepper and a few good pinches of salt (this soup needs careful seasoning, otherwise it can be bland).
  3. Cover the vegetables with the saucepan lid, then turn the heat down to low and cook, stirring from time to time, for 15-20 minutes, until the veggies are tender.
  4. While the vegetables are cooking, toast the cashews. Place them in a dry frying pan over a medium heat and toss them regularly for about 4 minutes, until golden. Roughly chop and set aside.
  5. Add the stock to the vegetables and bring to the boil, then blend well. Add the lemon juice, chopped coriander and more salt and pepper, if necessary. The soup should be smooth like velvet.
  6. Serve straight away or reheat, and scatter the toasted cashews on top.